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Flourless chocolate cookies are fudgy, chewy, and naturally gluten free. A mix between a cookie and brownie for chocolate lover perfection!!
These chocolate flourless cookies are tasty and delish and always a big hit! For more chocolate, try Double Chocolate Cookies and Gooey Rolo Cookies.
Flourless Cookies
Today I’m sharing this easy recipe for flourless chocolate cookies. The recipe uses simple, everyday ingredients that you probably already have in your pantry. The cookies turn out super chocolate-y with delicious crinkly tops and fudgy, slightly gooey centers.
I absolutely love double chocolate cookies. So I wanted to try making a flourless chocolate chip cookie recipe. But to be totally honest – I’m not very experienced with gluten free baking. So I was so happy to find this easy recipe. Plus, there’re no fancy ingredients needed. So you definitely won’t have to visit a specialty grocery store.
It’s hard to deny a delicious chocolate cookie that is practically part cookie/part brownie, so give these a try and let us know what you think. 😉
How to Make Chocolate Flourless Cookies
PREP. Lightly grease cookie sheets with nonstick cooking spray or line sheets with parchment and then lightly grease. (Greasing is necessary even with parchment paper so that the cookies don’t stick). Preheat the oven to 350F degrees as the cookies are resting.
DRY INGREDIENTS. In a large bowl sift together the powdered sugar, cocoa powder and salt.
WET INGREDIENTS. In a small bowl whisk the egg whites. Stir the egg whites and vanilla extract into the dry ingredients. It will get sticky like glue. Stir in the chocolate chips.
BAKE. Drop the batter into tablespoon sized balls on the greased cookie sheet at least 2 inches apart. I like to use a cookie scoop for this. Allow to sit on the baking sheet for 30 minutes. Bake in the preheated oven for 7-9 minutes or until the tops look crackly.
Add some mix-ins! These fudgy cookie-brownies are absolutely delicious as they are. However, you can easily add flavor and texture with chopped nuts, chocolate chips or even a dried fruit like cranberries. Bake them at the same temperature just add an extra minute to the bake time. Bonus: Adding these to larger sized cookies will help them be more sturdy.
Tips + SToring Info
- Resting the batter is KEY. The longer the cookie batter rests the longer you give for a film to form over each cookie. Forming film is actually an important step to getting the desired result. It will help the cookies keep their shape while baking. You know the film is firm enough when you can lightly touch the top of the cookie without getting batter on your finger. This will take about 30 minutes. Anything less may result in a mess.
- Use large eggs otherwise the batter will be too runny or too dry. Three large egg whites will measure just a smidge under ½ cup.
- The brand of cocoa does make a difference in flavor. Stick to a cocoa blend of natural and dutch processes. If you didn’t love one brand try another.
- I don’t recommend using artificial sweeteners as they don’t melt and spread in the oven the same way sugar does. In this recipe spreading can already be tricky to get right.
- Place batter into a gallon Ziploc. Snip the corner and pipe out the batter into the same size dollops.
- Don’t discard your egg yolk!! Well, you can if you want to, but did you know that you can refrigerate the yolk to use later? Store in an airtight container for up to 4 days. Use them to make one of our yummy recipes such as our Key Lime Pie or Boston Cream Pie.
STORE these cookies can last for 4-5 days when stored in an airtight container.
For longer storage stack them in a freezer safe container, separating the layers with parchment paper, and FREEZE for 1-2 months. Thaw and enjoy.
For more chocolate cookies:
Flourless Chocolate Cookies
Ingredients
- 2½ cups powdered sugar
- ¾ cup unsweeted cocoa powder
- ¼ teaspoon salt
- 3 large egg whites, discard the yolks
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Lightly grease cookie sheets with nonstick cooking spray or line sheets with parchment and then lightly grease. (Greasing is necessary even with parchment paper so that the cookies don't stick).
- In a large bowl sift the powdered sugar, cocoa powder, and salt.
- In a small bowl whisk the egg whites.
- Stir the egg whites and vanilla extract into the dry ingredients. It will get sticky like glue.
- Stir in the chocolate chips.
- Drop the batter into tablespoon-sized balls on the greased cookie sheet at least 2 inches apart. I like to use a cookie scoop for this.
- Allow to sit on the baking sheet for 30 minutes.
- Preheat the oven to 350°F as the cookies are resting.
- Bake in the preheated oven for 7-9 minutes or until the tops look crackly.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfection!!! Chocolate lover’s paradise!
Hi, is the oven to be turned on on fan or simple top bottom heating? Mine turned out a bit runny and flat in the end. Many mention the eggs, I whipped to stiff peaks, maybe that’s the problem then. In any case, seems like great simple recipe with some adjustments for next time. So thank you! 😊
You’re welcome! I typically use the standard bake setting on my oven. Thanks for giving the recipe a try!
Something is wrong with this recipe. I also followed directions and batter is extremely runny, Doesn’t hold together on the pan at all.
Thanks for the feedback and for giving the recipe a try!
Made these for church today and were a great success ! Thank you. Gooey, chocolatey yet crisp on the outside. I needed to make them for a few more minutes till they cracked on top
So good. Really thick just like the recipe says. Maybe people are getting different textures bc the recipe doesn’t state how long to whisk the egg whites. I only whisked mine about 30 seconds. Still runny, light foam. Idk, would that matter?
I absolutely love this recipe! i’ve made these, twice, now & they’re so delicious. I could seriously eat the batter all by itself 🤩😋 However, I usually save my extra batter in a ziplock bag for later. I also add crushed pecans to mine, too.
Yay! I’m so glad to hear you love the recipe. Sounds like some great add-ins too. Thanks for sharing!
Where are the quantities of the ingredients?
They are towards the end of the post in the recipe card section. Hope this helps!
I haven’t made the flourless chocolate cookies yet. I have a couple of question to ask you. I know the cookies are to be store in airtight container at room temperature. I would like to know how many days to keep the cookies in the containers? and can the cookies be put in the freezer to be frozen?
I am picky about my cookies. I’d probably just keep them for no longer than the week. I haven’t tried freezing this specific recipe, but I am assuming they would be ok 🙂
Whoops made them way too big!!!! Hahaha they ate massive! The dough was so sticky crazy geez! But not runnY at all! Perfect looks lIke your photo! Exactly!
Nothing wrong with big cookies 😉 Thanks for trying them!
Haven’t made these yet. Is there a best way to store them?
I just store in a cookie jar, in a plastic container, or on a plate-covered in plastic wrap. Hope you try them!